Posted 10 January 2013 - 02:33 AM
1 lb. 100% Rice Fettuccine
2 smallish heads of organic cauliflower chopped
1 carton (4 cups) organic vegetable broth
6 cloves organic garlic
6 Tbls. Organic grass fed butter
2 tsp. pink Himalayan salt
A good handful fresh organic basil torn or rough chopped
In a large sauté pan, bring broth to a boil. Add cauliflower and simmer for about 10-15 minutes until cauliflower is very tender. In a separate pot, boil pasta according to package directions. In a small pan sauté the garlic in 2 Tbls. of butter until slightly golden and fragrant. When cauliflower is tender, transfer in batches to a blender and purée with the sautéed garlic and salt until very smooth (around 5 minutes in a regular blender) adding 2-3 cups of the remaining broth to keep the sauce flowing. Once smooth, transfer the sauce back to the large sauté pan and heat on low. Add remaining butter and basil and stir until butter is melted and flavors combined. Once pasta is done drain and rinse before tossing into the sauce. Toss in steamed broccoli, spinach, or any other veggie that makes you happy!
- Mr Christian likes this
Posted 10 January 2013 - 02:48 AM
Posted 10 January 2013 - 02:56 AM
Posted 13 January 2013 - 03:09 AM
Posted 15 January 2013 - 12:25 AM
Posted 15 January 2013 - 01:27 AM
Unfortunately yes, even the Kerry gold grassfed cheese, if you do this strict for a while, you will notice when you eat it, I called bullshit with the grass fed cheese until when I ate it my temperature and heart rate rose, once in a while though.
Is parmigiano reggiano a definite no no? That would be a hard one to part with...especially in fredo sauce.
Posted 20 January 2013 - 01:47 PM
Posted 20 January 2013 - 01:48 PM
Posted 20 January 2013 - 10:09 PM
Posted 21 January 2013 - 05:02 PM
Zucchini noodles rock! Thanks, Joanna!
Yay! I'm so happy you like them! I gots to make me some, it's been awhile. Maybe I'll do them with this alfredo recipie this week : )
Posted 30 January 2013 - 02:04 AM
Posted 30 January 2013 - 02:36 PM
Posted 18 February 2013 - 06:39 PM
Wow, amazing and delicious recipe - thanks! I made it last night with just a few minor tweaks:
- 5 cloves of garlic instead of 6
- Blended the basil in with the cauliflower and sautéed garlic/butter so it took on a green-ish color
- Used spaghetti squash instead of rice noodles (tip: bring large pot of water to a boil, then add the squash, cover, and boil for 30 minutes - cooks perfectly!)
I served it with a side of kale salad (w/avocados and radishes), and for protein I made some meatballs using ground grass-fed beef and lamb. Definitely going to make this a weekly diet staple!
(was out of dry white wine so had my first glass of red in almost 3 months - shh!!
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